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Garden Patch Stew
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Prep Time:
15 minutes
Total Time:
55 minutes
Try this flavorful and hearty bean and vegetable stew with rice - ready in just 55 minutes for a quick and satisfying meatless dinner.
Ingredients:
  • 2 tablespoons margarine or butter
  • 1 large onion, chopped (1 cup)
  • 2 medium carrots, thinly sliced (1 cup)
  • 2 cans (14 1/2 ounces each) ready-to-serve vegetable or chicken broth
  • 3/4 cup uncooked brown or regular long grain white rice
  • 4 new potatoes, cut into fourths
  • 1 large red bell pepper, cut into 2 x1/2-inch strips
  • 1 medium zucchini, thinly sliced (1 cup)
  • 1 medium yellow summer squash, thinly sliced (1 1/2 cups)
  • 1 cup fresh or frozen whole kernel corn
  • 1 tablespoon chopped fresh or 2 teaspoons dried basil leaves
  • 1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 1 can (15 to 16 ounces) garbanzo beans, rinsed and drained
Instructions:
  • In a 4-quart Dutch oven over medium heat, melt the margarine. Cook the onion and carrots in the melted margarine, stirring occasionally, until the onions are tender.
  • Combine the flavorful broth and aromatic rice in the pot. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 20 minutes until the rice is perfectly cooked.
  • Add the rest of the ingredients to the pan, cover it, and let it simmer for 10 to 15 minutes until the vegetables are tender.

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